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Eggplant caviar

Eggplant caviar

Peel the washed eggplants, cut into cubes, salt, and when the juice is released, squeeze until soft. Simmer.

Finely chop the onion and fry in vegetable oil.

Pick it out of the oil with a slotted spoon and add to the eggplant. A crushed clove of garlic will not hurt, but this is not for everybody.

Chop red bell peppers, simmer over low heat and send to eggplants and onions.

Remove the skin from the tomatoes and, if possible, scrape the seeds out with a knife. Cut into cubes and simmer. Combine with eggplant, onion, pepper, tomato mass, pepper, salt, add bay leaf, parsley, dill and now stew everything together, stirring occasionally. If you like homogeneous caviar, then cool and twist in a meat grinder or punch with a blender. Finally stew for 5 minutes and eat, spreads on bread, with potatoes or porridge.

Caviar, well stewed, can be preserved in sterile jars for the winter, for future use.

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